Tuesday, March 30, 2010

Coconut Tea Cake

Recently, a friend of a friend started the marathon session of filling out the eHarmony questionnaire. I think applying for the Foreign Service or CIA is easier. How these 500 questions about music preferences, religion and bowel movements (towards the end I wasn't paying attention but I think they asked about regularity or something) will match you with your perfect mate on 29 dimensions of compatibility (for $50+ per month) is beyond me.

Mr. P, I must be very lucky because my Bundts usually come out level. I don't remember having to level them off. Sometimes if I have too much batter and the edges are too crispy, I'll shave off the edges. - mary

You are too funny! haha, I wonder what my dimensions of compatability are... I am quite compatible with all things chocolate, that's for sure! And I have to say I agree with you on stringy coconut, although I do love the flavor. But seriously, if my husband did not like to eat, we would officaly be incompatible!

E-harmony commercials sort of freak me out. Did you ever notice how the couples always look alike-as though they are distant cousins or were looking for a fellow tall, thin red-head who likes to square dance??!

Bring on the coconut strands! That's hilarious... I'm sure everyone loved it (all those coconut-lovers) - since it looks so incredible. I can never seem to get the lemon curd OUT of the house for a walk. It's usually ingested too soon!

Hi, Mary. I've just come across your blog, and I think it's hilarious and visually exciting. You have the greatest assortment of bundt cakes (and those jello multi-layer confections - I make those when I have children visiting...or not).

I think a food compatibility rating would be key for me too. Funny thing - my dad met his current wife through eHarmony...and she's a great baker! He's learning from her. They are retired, and they bake together. So maybe there is something to this eHarmony business...

Gosh, I love coconut BUT not the strands. So coconut milk is wonderful. Was that not possible to play around with? Given the depth of your emotions on the subject...

And here's another thing. What in the name of all that is good am I doing wrong with my silicone bundt and other forms (loaf, etc)? Why do mine stick half the time to the pan? Is there some insider's trick I am unaware of? I only have this kind of problem with the ornate pans, like the one you used. Which is GORGEOUS, by the way...

Tammy #40, I don't have any silicon bundt pans so I'm not sure how they work. For my metal pans, I use Pam with Flour or Baker's Joy spray. It is an non-stick spray with added flour. I don't use regular Pam. If I'm out of Pam with Flour, I'll grease and flour the pans generously. If I'm making a chocolate cake, I'll grease and "flour" with cocoa powder. If the pan is ornate, I use a pastry brush to grease all the grooves. But my first choice is always Pam with Flour b/c it is quick and easy. I also spray it right before the batter goes into the pan...not earlier. Hope this helps - mary the food librarian

Thanks, Mary. Your answer does help. There's nothing like Pam/Baker's Joy here, but I'll try the pastry brush, which I hadn't yet thought of. But, if I'm allowed one more question...I'm just thinking of this now: how long do you generally allow the cakes to cool before you remove them? Thanks from France!

Never mind, Mary, I suppose you do it ten minutes like the rest of the baking world--and me (and as it said in the recipe on Carmen's blog, which I just consulted). Maybe I just have occasional flare-ups of bad unpanning karma. Kudos for a superb-looking cake!